Search Results for: label/Curry leaves

Paruppu Keerai Whole Masoor Dal Curry/Purslane Leaves with Whole Masoor Dal Curry

Paruppu Keerai AKA Purslane leaves, ohh man, i had a tough time searching the english name for this Greens. Purslane/Paruppu Keerai is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane/Paruppu Keerai may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.  
Picture Courtesy :

Now comes the health benefits of Purslane/Paruppu Keerai:

Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. Research published by Simopoulos states that Purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for a land-based vegetable source. EPA is an Omega-3 fatty acid found mostly in fish, some algae, and flax seeds. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants.

100 Grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid.[7] One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A. A half-cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones, however, note that many common vegetables, such as spinach, also can contain high concentrations of oxalates.

Information courtesy : Wikipedia
So guys, next time, you see this Keerai/Leaves, dont ignore it!!!!! Now Comes a Simple Recipe, Pressure Cooked with Dal and Tempered with Spices, takes hardly 20 minutes, but a whole lot of Goodness!!!!!!


2 Medium Bunches of Paruppu Keerai/Purslane Leaves
1/2 cup Whole Masoor  Dal/Sabut Masoor Dal
Approximately 1.5 Cups of Water
Salt to taste

1-2 tsp Oil
1/2 tsp Mustard Seeds
3-4 Red Chilies, round variety, tops popped
hing a pinch

  • Clean, Wash and Chop the Greens. Soak Masoor Dal in water for 10 minutes.
  • Take the Greens and the Masoor Dal in Pressure Cook, add water, Salt and pressure cook for 3-4 whistles.
  • Once the pressure releases, Heat oil given under ‘Tempering’ in a pan, Splutter mustard seeds, hing, add red chilies and add this to Cooked Greens-Dal.
  • Serve Hot with Rice, topped with ghee. If you are a health freak, you can have this with Roti’s too.

Karuvepilai Saadam/Curry-Leaves Rice

Curry leaves, a common ingredient found in every south-indian kitchen. Even before science, our ancestors have been using curry leaves and turmeric in their regular cooking. The term “Unave Marunthu (Food is medicine) is so true when it comes to Indian Cooking, our practices so beautifully balances the taste and health. 
I have a small curry leaf plant in my balcony, which has just started flowering. We used to have a big, almost like a tree curry leaves back home in our old rented house in Chennai. The thought of running to your backyard/balcony to pluck fresh herbs for your cooking, is such a bliss, not many are blessed with that feeling.  I m happy to have a small green patch in my apartment here. 

Curry leaves are excellent source of anti-oxidants, they help in reducing bad cholesterol, balancing insulin levels and much more.  To top all this, it has got this mesmerizing aroma,that brings amazing flavor to the dish, it is added.

This simple rice with curry leaves along with tamarind and chilies, is an amazing way to pair this humble ingredient with rice for a flavorsome rice that is spicy,tangy and zesty.

2 cups of  cooked rice, i used sona masuri
Salt to taste

To Roast & grind
2 fistful of curry leaves
3-4 no. Red Chillies
1 tbsp chana dal
2 tsp coriander seeds
a small marble-sized Tamarind
Salt to taste


1 tsp oil
1/2 tsp Mustard seeds
1 or 2 red chilies, broken
2 tbsp broken broken cashewnuts
1 tsp urad dal
hing a pinch
turmeric a pinch


  • Heat a kadai/tadka pan, dry roast chana dal, coriander seeds and red chilies. Take it off the stove. In the same pan, add the curry leaves and dry roast until crisp. Let the roasted ingredients cool for 5 minutes.
  • Take them in a small mixer, add tamarind, pulse and grind it to a fine powder. No need to add water, Keep aside.
  • In the same pan used to dry roast the ingredients, add oil given under tempering, when it is hot, add and splutter mustard seeds, add red chilies, hing, urad dal and cashewnuts, once the dal and nuts turns golden brown, add the ground curry leaves powder to it and saute for a minute.
  • Take it off the stove, add cooked rice to this, mix well. Adjust salt and serve warm with any raita or crisp of your choice.

Kalangadi Hannina Sippe Dose with Karivebu Soppina Chutney/Watermelon Rind Dosa with Curry leaves chutney

I making dosa with all unimaginable ingredients, atleast for me. But i m enjoying the variety and the flavors with each dosa and the chutney. Today’s recipe too is from a different ingredient, Watermelon rind. What is it? The white part, sandwiched between the tough green skin and the juicy pinky melon, is the rind. 

I have heard watermelon rind chutney, kootu, pickles too, but dosa, i was amazed. This happened with no big search, as i went thru some blogs with authentic kannada recipes, i got this gem. yet another No ferment, grind and pour addition to my dosa menu. This dosa has to be served hot, straight from the tava. So, not good for lunch boxes. Serve it hot with a spicy chutney and enjoy an amazing breakfast.

Source : here

2 cups of Raw rice, i used sona masuri rice
2 cups of watermelon rind
3 nos green chilies
1/4 cup of freshly grated coconut
handful of curry leaves
handful of fresh coriander leaves
1 tsp salt
gingely oil for making dosa

2 large onion, chopped fine
1 tsp cumin seeds
1 tsp shredded ginger
  • Wash and soak rice in water for 2-3 hours. After the soaking time, drain the water, take the rice along with watermelon rind, coconut, chilies, curry leaves and ginger. Grind it to a smooth batter. I used my mixer and ground the batter in  batches.
  • I didn’t add any water to the batter while grinding, the watermelon rind has enough water to help in grinding. After grinding, remove the batter to a clean vessel.  Let the batter sit for 15 minutes.
  • Add chopped onion, salt, cumin seeds and ginger to the batter and give it a good stir.
  • To make the dosa, heat a tava/pan, add a tsp of oil to the tava when it is hot, wipe it well with a tissue or a cloth. Pour a ladle of batter in the center, spread a little, but, not too thin.  Dot the edges with gingely oil,make a hole in the center and add lil oil there too. Cover and cook for a minute. Flip the dosa, and cook the other side for another minute.
  • Remove the dosa on toa  serving plate, serve hot along with any chutney of your choice. I served it with Karivebu soppina chutney/curry leaves chutney

Karibevu Soppina Chutney/Curry leaves chutney/Kariveppilai chutney

Simple to make chutney using curry leaves. I normally add coriander leaves too with this chutney, but this time made only with fresh curry leaves. Do try and let me know how you liked it.
1.5 cups curry leaves, only leaves,washed
5-6 nos red chilies
1/4 cup freshly grated coconut
2 tsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
marble sized tamarind, string and seeds removed
1 tsp salt
1/2 tsp oil

  • In a kadai, heat oil, add chana dal, urad dal and chilies, roast until golden brown. Once the dal is browned,  add curry leaves and saute until the leaves wilt.
  • Remove it from the stove, let it cool completely. Take this in a mixer, add tamarind, coconut and salt. Grind it to a smooth chutney using 1/4 cup water. 
  • Remove the chutney to a clean bowl, add tadka of mustard seeds urad dal if needed, Serve it along idly/dosa. 

Ennai Kathrikaai Curry/Stuffed Brinjal Dry Curry/Yennai Kathrikaai Curry

The past 3 or 4 days has been very very tough. I have changed my Blog name Enveetu Kitchen to I Camp in my Kitchen. New name is catchy right???  Had been thinking about the change for a long time now and finally decided to go ahead with it. But man, it wasn’t easy. Redirecting the old blog to my new blog was almost impossible with mine being hosted on blogger!!! loosing all Google juice,indexing and worst, what if Google spots my new blog as a copy or repeated content and slaps a block!!! ohh, worst nightmare!
Finally found a away out today morning and voila redirect works fine!! Will do a separate post on the redirect. Ok, now coming to today’s post, it a delayed post, should have been up last week, but then with this Name change, i couldn’t really concentrate on this. 
Ennai Kathrikaai is my absolute favorite and Amma makes it in a big Kadai, almost with a 1kg of auberigine, that too small cute ones. Yes, it is better if you can fine small,evenly-sized aubergines for this. Easy to cut, stuff and cook. But then, i couldn’t sieve the vegetable market for that. So, picked some even-sized brinjals, though they were a bit large in size. But, nevertheless, they tasted awesome, we had it for our Saturday lunch and it was totally yum! 

500 grams Brinjal/Aubergine, I bought the dark purple variety
1 Medium tomato
Salt to taste (lil less than usual, coz the masala already has salt)
Fresh coriander leaves a handful for garnish

2-3 tbsp oil
1/2 tsp mustard seeds
1/4 tsp hing
1/4 tsp turmeric
2 sprigs of curry leaves
2 long variety red chili, broken (optional) or can use 1/2 tsp for red chili powder.

To Roast and grind
3 tbsp chana dal/gram dal
3 tbsp coriander seeds/dhaniya
4-5 nos red chilies (long variety)
1/4 cup dessicated coconut
2 tsp white sesame seeds(optional, but hightly recommended)
1/2 tsp salt


  • Roast the ingredients given under Roast & grind and grind it to a fine powder using your coffee grinder or the small mixer of your mixer-grinder.
  • Wash the brinjals in water and pat them dry. Cut the stems off and make 2 cuts on them like  +. Do not cut deeper, they should be intact with a cut on top, so we can stuff the masala inside.
  • Once cut, stuff 2 tsps of masala powder inside the cuts and place them on a plate. There might a tsp of two of the masala left, we can use it in the curry or can keep it in an air-tight container for later use to flavor curries.
  • Now heat a wide pan, with 2 tsp oil given under tempering. splutter mustard seeds, add hing, curry leaves and red chilies  to this.
  • Now add the chopped tomatoes,salt and turmeric powder to this and saute until the tomatoes become soft. Keep the flame low, we don’t want to burn the curry. If using red chili powder instead of red chilies, you can add it along the turmeric powder.
  • Next carefully add the stuffed brinjals to this and lower the flame. Add the remaining oil on top of the brinjals, cover and cook for 8-10 minutes. Watch the flame. if you smell the curry is burning, sprinkle water on the curry.
  • After 10 minutes, open the cover and carefully turn the brinjals to other side, sprinkle little water and cover and cook for another 5 minutes.
  • After the required time, open the cover and let it be open on the stove for another 5 minutes, sprinkle little water if you smell burning or else no need. By this time, it would have cooked, skin will be wrinkled all over and little crisp here and there. 
  • Take it off the stove, sprinkle fresh coriander on top and serve hot with Rice and rasam. It will be heaven on your lunch plate!!! 😉

Thakkali curry/Nadan Thakkali Curry/Tomato curry with coconut

A simple tomato sides using ground coconut and chili paste. The recipe doesn’t use any chili powder, the spice comes from the green chilies. Quick to make side, pairs well with idly,dosa and rice too. I served it along dosa for our dinner and paired it with rice for our lunch. 
1 large Onion, Chopped fine
3 medium sized tomatoes, chopped fine

To grind
1 cup freshly grated coconut
3 green chilies
1/2 tap. Cumin seeds
3 -4 shallots/small onions

1 tsp oil
1/4 tap mustard seeds
1 green chili chopped
1/8 tsp tumeric powder
A pinch of hing
A strand of curry leaf
  • Heat oil given under ‘Tempering’, splutter mustard seeds, add green chili, curry leaves, hing and turmeric powder. Add chopped onions and saute until translucent.
  • Now next add chopped tomatoes, add 1/4 cup of water, cover and cook until tomatoes turn soft. While the tomatoes are cooking, take grated coconut, chilies, shallots and cumin given under ‘To grind‘ and grind it to a fine paste using 1/4 cup of water.
  • After 10 minutes, when the tomateos are cooked, add the ground paste, and salt to it. Let it cook for another 10 minutes for the flavors to mingle.
  • Take it off the stove, and serve it warm alongside rice or even with idly/dosa/roti. I served with rice and also with dosa. 

Baby Bok Choy Stir fry – South-Indian Style Curry, Dry curry with Moong dal and Coconut

It took ages to write this post, awwwwww!! Finally, here i m to bring back my blogging mojo with a simple recipe. Bok Choy stir fry, it takes just 10 minutes to make  and  it pairs well with rice and rasam
2 nos Baby Bok choy
3 tbsp freshly grated coconut
2 tbsp moong dal
3-4 nos shallots
2 cloves of garlic.
salt to taste
2 tsp oil
1/4 tsp mustard seeds
a pinch of hing
2 pinches of turmeric powder
2-3 nos curry leaves
3 nos round red chilies

  • Wash the bok choy and chop them fine. Chop the shallots and garlic thinly. Heat oil in a pan, spluter mustard seeds, add hing and turmeric powder, curry leaves and red chilies. Saute for a minute
  • Add chopped onion and garlic and saute until onions turn translucent. Now add the chopped bok choy, add the coconut and moong dal. Add around 1/4 cup of water to this. 

  • Cover and cook for 15 minutes or until it is done and the curry is dry.  Serve it hot with Rice. 

Vendayakeerai Sambhar/Methi Leaves Sambhar/Fenugreek Leaves Sambhar

Being a Vegetarian, only way to get the required protein is to include Dal  and Leafy greens in our meal. i try to make Sambhar atleast thrice a week, and regular kootu twice a week.  Keerai/Leafy Greens are made atleast once in a week. Apart from the regular Kootu and Stir fry or Parupu-usli, i make this Sambhar with Fenugreek Leaves/Vendaya Keerai. This Leafy Vegetable naturally has a Amazing Aroma, this blends so well with Toor Dal  and Tamarind gives an excellent taste to both the senses. 
2 Medium-Sized bunches of Methi Leaves (approx 2 -3 Cups loosely packed)
1/4 Cup Tuvar Dal/Pigeon Peas/Toor Dal, Soaked in water for 10 minutes.
1 Medium onion, Chopped
1 Medium Tomato, Chopped
A Lemon-Sized Tamarind Soaked in Warm Water or 2 Cups of Tamarind Extract
2 tbsp Sambhar Powder (Home made or Store bought)
2 tbsp freshly grated Coconut
Salt to taste

2 tsp Oil
1/2 tsp Mustard  Seeds/Kadugu
1/4 tsp Fenugreek Seeds/Vendayam/Methi
1/4 tsp Hing/Asafoetida
1/4 tsp turmeric powder
2 sprigs of curry leaves

Tempering 2 (Optional, but highly recommended)
1 tsp Oil
3-4 red Chilies, long variety, broken into two pieces

  • Wash, Clean and Chop the Vendaya Keerai/Methi/Fenugreek Leaves.
  • In a Pressure Pan, Heat Oil given under tempering, Splutter mustard seeds, add hing, turmeric, vendayam/methi/fenugreek, and curry leaves.
  • Add Onion and saute till translucent, add tomatoes and cook until mushy.
  • Add the Fenugreek Leaves and Saute for a minute or two.
  • Add Tamarind Water. Drain water from the dal and add it to the Cooker.
  • Add Sambhar Powder, Coconut and Salt, mix well. 
  • Close the Pressure Cooker and Let it cook for 4-5 whistles in a Medium Flame.

Potato Subzi/Curry – Simple potato Curry – Side-dish for Roti/poori

A simple, no-fuss curry, a regular at home, particularly during, crazy weekday mornings. I need to get boxes packed before 6:45 in the morning. When i plan my day the previous night, the day goes well without any hurry-burry. There are days, where i enter my kitchen blank, totally blank. With no planning, I will run here and there, like a headless chicken. 
Potato gravy, potato side-dish, Potato curry,
Those mad days, this potato curry is my rescue. It takes only 15 minutes to make, while the curry is simmering, you can roll the roti’s and pack. I have crazy potato lovers at home, so this curry is a big hit always. Try this subzi and let me know how you liked it.

4 nos medium potatoes, peeled and cut into cubes
1 large onion, chopped fine
2 cloves of garlic, minced
1 large tomato, chopped fine
2 tsp homemade sambhar powder or (1 tsp red chili powder & 1 tsp coriander powder)
salt to taste
2 tsp oil( i used gingely oil)
1/2 tsp mustard seeds
a generous pinch of hing
a generous pinch of turmeric powder
a sprig of curry leaf

  • In a kadai/pan, heat oil given under Tempering, splutter mustard seeds, add hing and curry leaves.  Saute for a minute.
  • Add chopped onions and garlic, and saute until onions turn translucent. Now add tomatoes and potatoes together. 
  • Add turmeric powder, sambhar powder and salt along with 1/2 cup of water. Cover and cook in a simmer flame for 15 minutes. 
Potato side-dish, Potato gravy, Potato curry
  • Remove the cover, the potatoes will be cooked by this time. Check the consistency of the side-dish, it should be a little saucy and not runny. Add fresh coriander leaves. take it off the stove. Serve it along with Roti’s even with dosa.

Curry Podi/Curry Powder

Curry Podi is another essential Masala in many south-indian kitchen. I normally use my Sambhar Powder to spice my dry curries/Subzi’s which i make everyday to go with Rice. But some use this combination of spice-mix for the same purpose.  Whenever i make Brinjal Curry or Stuffed Brinjals i use this spice for the special kick it gives. 

This time i tried using this spice for the Bhindi Subzi, Loved the taste n aroma of Freshly pound Coriander along with red chilies, try it and you will know what i m talking about.

1/2 Cup Coriander seeds/Dhaniya
2 tbsp Chana Dal/Gram Dal/Kadalai paruppu
7-8 Red Chilies (long variety)(reduce to 5, if you don’t prefer Hot Curries)
1 tsp Peppercorns
2 tbsp Desiccated Coconut
2 Sprigs of Curry leaves

  • Dry roast coriander seeds and gram dal together in a very low flame. Roast till the dal turn golden brown and the coriander starts giving out a nice aroma.
  • Switch of the gas and add the red chilies, Peppercorns and Desiccated Coconut to the Hot pan and Mix well with a spatula for it to roast on the residual heat.
  • Take it out on a Flat plate, let it cool, then take grind it to a fine powder using a Spice grinder.
  • The Above Quantity gives you approximately 1/2 Cup of Powder, use a tsp or two of this powder to spice your Dry Curies/Subzi.
  • This Powder can also be used to Thicken Sambhar, take 2 tsp of this powder, add little water to make a thin paste and add to sambhar
  • Since this Spice Powder contains Desiccated Coconut, try to store this in refrigerator or else it might give you an odd smell. Make it in little quantities, that way it stays fresh.